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A Mushroom Risotto is a winner at all times

Mushroom Risotto - cover

As there are many Risotto lovers on the site, I offer you my easy recipe for Mushroom Risotto!

Ingredients for Mushroom Risotto

Mushroom Risotto

Credit: Normand Boulanger for RDPMAG

  • Mushrooms the quantity is according to the number that you want in your risotto, but remember that it shrinks when it cooks
  • Olive oil
  • ½ cup of shallots
  • 1/4 cup of butter
  • 2 cup of arborio rice (I took Riso Bello, the green box with Rooster)
  • ½ cup of white wine (the better your wine will be, the better will be your recipe, think also of its wine taste pellet to make a happy harmony with your ingredients)
  • 8 cups of chicken broth, preheated (Most recipes advise less, but I saw that it is missing because the rice drinks a lot of broth)
  • ¾ cup of Parmigiano Reggiano, grated
  • Sea salt and ground pepper
  • Parmigiano reggiano chopped

The recipe

Give yourself a good half-hour so that the recipe is complete and you can eat.

  • First, cut your mushrooms, quite finely. I removed the feet.
  • Cut the mushrooms into strips, not too thin.
  • Put them in a well buttered pan, when ready, keep warm in the oven at low temperature.
  • Cut the shallots, in thin slices.The shallots are browned in the oil without caramelising them.
  • Add the rice and cook 1 minute.
  • Prepare your wine
  • Cook the risotto 1 minute over medium high heat to coat well oil.
  • You must have a translucid texture .
  • Add the wine to deglaze and stir until all the wine is absorbed.
  • Add one ladle of broth at a time. You have to stir constantly, it’s important. And continue without stopping.
  • After about 20 minutes of constant stirring, you should have a creamy texture.
  • Do not hesitate to taste for not having a rice too al dente. You must have something that is creamy.
  • Add the mushrooms …
  • And the cheese …
  • And we are stir a little to mix everything!
  • Add the chips of cheese to decorate and prepare a small salad and take the opportunity to use a small glass of white to reward and accompany this delicious risotto!

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Lovers of Risotto? Discover the recipe of Risotto Cacio E Pepe by Massimo Bottura

Président, Éditeur et Rédacteur en chef de Gentologie